Braised Lamb Shoulder with Thyme, Carrots, and Fennel

Name: Braised Lamb Shoulder with Thyme, Carrots, and Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 3 Tbsps butter; 6 larges carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds; 2 larges fennel bulbs, trimmed, cored, cut into matchstick-size strips; 1 head garlic, unpeeled, cut horizontally in half; 4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total); 2 Tbsps olive oil; 2 larges red onions, coarsely chopped; 8 larges fresh thyme sprigs; 680 grams tomatoes, coarsely chopped; 355 milliliters (or more) water

Braised Lamb Shoulder with Thyme, Carrots, and Fennel might be just the main course you are searching for. One portion of this dish contains around 47g of protein, 28g of fat, and It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have tomatoes, fennel bulbs, water, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°F. Trim fat from lamb and discard.

Ingredients you will need

Lamb

Equipment you will use

Oven

Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat.

Ingredients you will need

Meat

Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch.

Ingredients you will need

Salt And Pepper

Butter

Lamb

Cooking Oil

Equipment you will use

Pot

Transfer lamb to bowl.

Ingredients you will need

Lamb

Equipment you will use

Bowl

Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes.

Ingredients you will need

Fresh Thyme

Carrot

Garlic

Onion

Equipment you will use

Pot

Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water.

Ingredients you will need

Tomato

Water

Lamb

Equipment you will use

Pot

Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.

Ingredients you will need

Salt And Pepper

Water

Lamb

Equipment you will use

Oven

Pot

Using tongs, transfer lamb to medium bowl; discard bones.

Ingredients you will need

Lamb

Equipment you will use

Tongs

Bowl

Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Extract

Juice

Lamb

Equipment you will use

Sieve

Bowl

Frying Pan

Pot

Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Thyme

Vegetable

Bay Leaves